The Grateful Girl Cooks!

05
Dec
2023

Maple Chile Glazed Carrots

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Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.

Today I would like to share a delicious recipe I found in a cookbook several years ago and made a couple slight changes to, in order to suit our taste.

These maple chile glazed carrots are easy to prepare, and are a wonderful tasting side dish, perfect for serving with a variety of main dishes.

Sliced carrots are cooked until tender in a sweet (maple syrup) and mild spice sauce which eventually glazes the carrots! It’s simple, really! Here’s how to make these yummy maple chile glazed carrots.

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Prep The Carrots

I use 4 medium-sized carrots to make this recipe. Slice off the ends, peel the carrots, then discard the ends and peels. Cut the carrots into round slices, about ½” thick (approx. the width of a fingertip), then set aside.

Sauté The Onions

Melt butter on Medium-High heat in a medium-sized skillet. Once melted, add chopped onions and cook, stirring often, until the onions become tender and translucent in color. This usually takes about 3-4 minutes.

Cook The Carrots

Add the sliced carrots to the onions in the skillet, then add maple syrup, water, chile powder, salt, and cinnamon. Stir, to combine these ingredients in the skillet.

Bring the liquids to a low simmer, then PARTIALLY cover the skillet. Let the carrots cook on a low simmer for about 5-6 minutes, or until they are crisp-tender in texture.

Remove the cover from the skillet. Continue cooking the maple chile glazed carrots for 4 minutes (uncovered) on a low simmer, stirring occasionally.

When done, the liquid should be reduced in volume and slightly thickened, and the glaze carrots should be glossy/shiny looking.

The carrots should also be tender at this point. Remove the skillet from the heat, because this side dish is now ready to be served!

Serve The Maple Chile Glazed Carrots

Transfer the hot, maple chile glazed carrots to a serving bowl. Garnish the carrots with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve immediately while hot, and enjoy!

NOTE: The garnishes are completely optional, but do add additional flavor and color to the dish! If you have access to them, I recommend using them.

I hope you have the opportunity to try this recipe, and trust you’ll enjoy this simple vegetable side dish as much as we do!

Thanks for stopping by, and I invite you to com back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More VEGETABLE SIDE DISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious veggie side dish recipes you might enjoy, including:

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Recipe adapted from: “The Chopped Cookbook”, by The Food Network, G.P., page 123, published in 2014 by Clarkson Potter

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Maple Chile Glazed Carrots

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

Maple Chile Glazed Carrots are a simple, yet delicious veggie side dish. Carrots are cooked with maple syrup, onions, butter, and spices.

Category: Side Dish, Vegetable Dish

Cuisine: All Cuisines

Keyword: maple chile glazed carrots

Servings: 4

Calories Per Serving: 122 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 medium carrots peeled, cut in ½" round slices
1½ Tablespoons unsalted butter
¼ cup yellow onion chopped
4 Tablespoons maple syrup
4 Tablespoons water
½ teaspoon salt
¾ teaspoon chile powder
⅛ teaspoon ground cinnamon

Optional Garnish: fresh thyme leaves and fresh grated nutmeg

US Customary - Metric

Instructions

Peel carrots and trim ends. Cut carrots into round slices, about ½" thick; set aside.
Melt butter on Medium-High in a medium skillet. Add onions and cook, stirring often, until onions become tender and translucent in color (3-4 minutes). Stir in carrots, maple syrup, water, chile powder, salt, & cinnamon until combined.
Bring liquid to a low simmer, then PARTIALLY cover the skillet. Let carrots cook on a low simmer (partially covered) for 5-6 minutes, or until crisp-tender in texture.
Remove cover from skillet. Continue simmering carrots (uncovered) for 4 minutes on a low simmer, stirring occasionally. When done, liquid should be reduced in volume and slightly thickened. Glaze on carrots should be glossy/shiny looking, and carrots tender. Remove skillet from heat source.
Transfer carrots to serving bowl. Garnish with a few fresh thyme leaves and a tiny bit of freshly grated nutmeg. Serve hot, and enjoy!

Nutrition Facts

Maple Chile Glazed Carrots

Amount Per Serving (1 (1/4 of total))

Calories 122 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 3g19%

Trans Fat 0.2g

Polyunsaturated Fat 0.3g

Monounsaturated Fat 1g

Cholesterol 11mg4%

Sodium 342mg15%

Potassium 264mg8%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 15g17%

Protein 1g2%

Vitamin A 10433IU209%

Vitamin C 4mg5%

Calcium 48mg5%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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30
Nov
2023

Homemade Gingerbread

categories: Cakes, Desserts, Holidays!

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Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you’ll enjoy this simple recipe!

Do you like old-fashioned gingerbread? I sure do, but many people think this slightly sweet, spiced cake is ONLY a Christmas dessert.

The thing is, homemade gingerbread is so delicious it can be served ANY TIME of the year. The warm spices of cinnamon, cloves and ginger give great flavor to this cake, and dark molasses adds a distinctive taste, as well.

Guess what? Homemade gingerbread is SO EASY to make! It only takes about 10 minutes to prepare the batter, and then the gingerbread bakes for 35 minutes. That’s it! Here’s how you can make this dessert any time you crave it!

Scroll Down For A Printable Recipe At The Bottom Of The Page

Make The Gingerbread Batter

Use an electric mixer to beat soft butter on medium speed until it becomes smooth and creamy, then add granulated sugar.

Continue beating this until the sugar and butter are fully combined. Add a large egg and a cup of molasses to the butter mixture.

Beat well, until the molasses and sugar are fully incorporated into the batter, and then set the batter aside.

In a separate bowl, whisk all purpose flour, baking soda, ground ginger, cinnamon, cloves and salt together until blended.

Combine Wet And Dry Ingredients

Add these dry ingredients alternately with hot water a little bit at a time to the batter. Doing this in small amounts ensures flour doesn’t fly all over the kitchen.

Use electric beaters on LOW to mix the dry ingredients and hot water after each addition. Repeat this twice, until the dry ingredients and hot water have been incorporated into the batter.

Time To Bake Homemade Gingerbread

Grease and flour a 13″ x 9″ cake pan. Pour the gingerbread batter into the prepared pan, and spread the batter evenly, to distribute. Bake the homemade gingerbread in a preheated 350°F. oven for 35-38 minutes.

Check the gingerbread to see if it’s done at 35 minutes by inserting a toothpick into the middle. If the toothpick comes out clean and batter-free, then the gingerbread is finished baking.

Let the gingerbread cool (still in the pan) on a wire rack for at least 20 minutes before slicing and serving. You can serve gingerbread warm, or at room temperature!

Serve The Homemade Gingerbread

When you’re ready to serve the gingerbread, slice and then transfer each piece onto a serving plate.

Dust each piece of homemade gingerbread with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!

I hope you enjoy this delicious homemade gingerbread, and trust those you share it with will love it, too! You can store the gingerbread at room temperature for up to 4-5 days, or it can be frozen for later use.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CAKE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of dessert recipes to choose from, including:

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I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Original source unknown: Recipe below was adapted from handwritten recipe found in old recipe box (no source noted).

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Homemade Gingerbread

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Make Homemade Gingerbread for your family and friends! Flavored with molasses, cinnamon, ginger and cloves, you'll enjoy this simple recipe!

Category: Dessert

Cuisine: All Cuisines

Keyword: homemade gingerbread

Servings: 15

Calories Per Serving: 239 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter , softened (1 stick)
¾ cup granulated sugar
1 large egg
1 cup molasses
2½ cups all purpose flour
1½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup HOT water

US Customary - Metric

Instructions

Preheat oven to 350℉. Grease and flour a 13" x 9" cake pan. Set aside.
Use electric mixer to beat butter (medium speed) until creamy; add sugar. Continue beating until sugar/butter are fully combined. Add egg and molasses; beat well, until fully incorporated into batter. Set aside.
In separate bowl, whisk flour, baking soda, ginger, cinnamon, cloves and salt together until blended. Add these dry ingredients alternately with hot water to the batter (a little bit at a time). Use electric beaters on LOW to mix dry ingredients and hot water after each addition. Repeat twice, until all dry ingredients and hot water are incorporated into the batter.
Pour batter into prepared pan; spread evenly, to distribute. Bake at 350°F. for 35-38 minutes. Check it at 35 minutes by inserting a toothpick into the middle. If toothpick comes out clean/batter-free, gingerbread is done. Let gingerbread cool (still in pan) on a wire rack for at least 20 minutes before slicing and serving.
To serve, slice and transfer each piece onto a serving plate. Dust each piece with sifted powdered sugar and add a dollop of whipped cream on top, if desired. Serve, and ENJOY!

Nutrition Facts

Homemade Gingerbread

Amount Per Serving (1 (1/15th of total))

Calories 239 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g25%

Trans Fat 0.2g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 29mg10%

Sodium 250mg11%

Potassium 360mg10%

Carbohydrates 43g14%

Fiber 1g4%

Sugar 27g30%

Protein 3g6%

Vitamin A 208IU4%

Vitamin C 0.01mg0%

Calcium 55mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Nov
2023

Blackberry Pecan Baked Oatmeal

categories: Breakfast

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Make Blackberry Pecan Baked Oatmeal for breakfast or brunch. It’s an EASY recipe (only 10 minutes prep), and then it’s baked (serves 8).

If you’re looking for an easy to make breakfast dish that has very minimal prep work, I hope you’ll check out this recipe for blackberry pecan baked oatmeal.

I came up with this dish after making a few changes to another of my recipes I’ve used for years, and am vey happy with the results.

You can use fresh (seasonal) or frozen blackberries (unthawed) to make the baked oatmeal, which means this yummy dish can be made any time of year!

Basically you mix the batter, pour it in a baking dish, and bake until done. Doesn’t that sound EASY? Well, it is… and here’s how to make it.

Scroll Down For A Printable Recipe At The Bottom Of The Page

Make The Batter

Preheat the oven to 375° F. and lightly grease an 8″ x 8″ baking dish before making the batter to save time. You want the oven hot and ready to go, because it doesn’t take much time to make the batter.

Place old fashioned oats, granulated sugar, ground cinnamon and salt in a large bowl, and stir to combine.

In a separate bowl, whisk together milk (I use 1%), a large egg, and vanilla extract until they are also combined.

Pour the milk and egg mixture into the bowl with the oat mixture. Stir until these ingredients are blended together, then add chopped pecans and blackberries.

If using frozen blackberries, add them to the batter, still frozen. The batter may turn slightly pink in color, but that is okay!

Time To Bake!

Pour or spoon the batter into the greased baking dish. Bake the oatmeal at 375°F. for between 45 and 50 minutes.

The blackberry pecan baked oatmeal is done when firm and “set” on top, nicely browned, and it is fully cooked through.

TIP: To test for doneness, insert a toothpick into the top/middle part of the oatmeal. If it comes out clean and free of batter, then it is done.

Serve The Blackberry Pecan Baked Oatmeal

Allow the blackberry pecan baked oatmeal about 15 minutes or more to cool, then cut it into 8 square pieces. We prefer to eat this baked oatmeal warm (not hot), but again, that is your choice!

Sift a small amount of powdered sugar over the top of each piece, if desired. This is optional, but the powdered sugar is a nice decorative touch, and adds a bit more sweetness to this dish.

I hope you have the opportunity to make blackberry pecan baked oatmeal for a family breakfast or brunch. It really does taste wonderful.

Thanks so much for stopping by, and I hope you’ll come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of breakfast recipes to choose from, including:

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Recipe adapted from: thegratefulgirlcooks.com/blueberry-french-toast-cups

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blackberry Pecan Baked Oatmeal

Prep Time

10 mins

Cook Time

45 mins

Total Time

55 mins

Make Blackberry Pecan Baked Oatmeal for breakfast or brunch. It's an EASY recipe (only 10 minutes prep), and then it's baked (serves 8).

Category: Breakfast

Cuisine: American

Keyword: blackberry pecan baked oatmeal

Servings: 8

Calories Per Serving: 174 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups old fashioned oats uncooked
¼ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
1¾ cup milk
1 large egg
1 teaspoon vanilla extract
1½ cups blackberries *fresh or frozen (unthawed)
½ cup chopped pecans

US Customary - Metric

Instructions

Preheat oven to 375° F. and lightly grease an 8" x 8" baking dish.
Stir oats, sugar, cinnamon and salt in a large bowl, until combined.
In separate bowl, whisk milk, egg, and vanilla until combined.
Pour milk/egg mixture into oat mixture. Stir until combined; add pecans and blackberries. NOTE: If using frozen blackberries, add them to batter, still frozen. Batter may turn slightly pink in color, but that's okay!
Pour batter evenly into prepared baking dish. Bake at 375°F. for 45-50 minutes. It's done when firm and "set" on top, browned, and fully cooked through. TIP: To test for doneness, insert a toothpick into top/middle part of oatmeal. If it comes out clean and batter-free then it's done.
Let baked oatmeal cool about 15-18 minutes, then cut it into 8 square pieces. Serve warm OR hot (your choice!) Sift powdered sugar over each piece, if desired. Enjoy!

Nutrition Facts

Blackberry Pecan Baked Oatmeal

Amount Per Serving (1 piece (1/8 of total))

Calories 174 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Trans Fat 0.003g

Polyunsaturated Fat 2g

Monounsaturated Fat 3g

Cholesterol 26mg9%

Sodium 103mg4%

Potassium 219mg6%

Carbohydrates 23g8%

Fiber 4g17%

Sugar 11g12%

Protein 6g12%

Vitamin A 197IU4%

Vitamin C 6mg7%

Calcium 92mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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21
Nov
2023

Pecan Pineapple Cheese Ball

categories: Appetizers, Holidays!

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Serve a delicious Pecan Pineapple Cheese Ball with crackers at your next party! This simple appetizer recipe makes TWO yummy cheese balls!

I don’t know about you, but our family can sure put away a homemade cheese ball when we get together! When I set a cheese ball and crackers out at a holiday event or family gathering, it’s one of the first things to disappear!

The recipe I’m sharing today is a recipe I found in a cookbook from almost ten years ago. I made a couple slight changes to the original, and love the look and taste of this yummy appetizer!

I’m pretty confident you will love it, too! Let me show you how truly easy it is to make a pecan pineapple cheese ball (recipe makes TWO medium cheese balls).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Cheese Balls

Place a softened block (8 ounces) of cream cheese in a medium-sized mixing bowl. Use an electric mixer to beat the cream cheese until it becomes smooth and fluffy.

Add 1 cup of chopped pecans (half of the total amount), drained crushed pineapple, green and red bell peppers, green onions and seasoning salt.

Stir these ingredients together until they have been fully combined. The cream cheese mixture will be thick and will seem quite “wet”.

Shape The Cheese Balls

Once combined, use a large spoon to divide the cream cheese mixture into two equal halves while it is still in the bowl (just “eyeball it”). Set the mixture aside.

Cover The Cheese Balls With Pecans

Divide the remaining cup of chopped pecans in half. Place one portion on a small plate, and reserve the other half.

Use your hands (yes, it will be slightly “messy”), and shape one portion of the cream cheese mixture into a round ball.

Place the pecan pineapple cheese ball in the middle of the pecans on the plate. Gently roll the cheese ball around until completely covered with pecans. If necessary, gently press the pecans into the cheese ball to adhere.

When you are finished with the first cheese ball, place it on a large piece of plastic wrap on a flat surface. Create the second cheese ball using the same process (with the other half of the reserved pecans).

Refrigerate The Cheese Balls

Wrap each cheese ball in the plastic wrap, and place on a flat surface in the refrigerator. Refrigerate them for at least two hours.

Don’t skip this step! The refrigeration time allows the cream cheese to firm up once again, and lets the flavors “mingle” together, for the very best taste!

Serve The Pecan Pineapple Cheese Ball

When ready to serve the pecan pineapple cheese ball, remove the plastic wrap, and place the cheese ball on a pretty plate or serving platter.

Serve it with an assortment of crackers (and a little spreading knife), and watch how fast it disappears once it is presented!

You can keep the second cheese ball refrigerated for a few days (for the next round), or serve both if providing appetizers for a large group of people.

Wrap and store any leftovers in the refrigerator for up to 4-5 days, OR give one (with some crackers) as a thoughtful food gift to a family member or friend!

I hope you try this amazing appetizer at your next get-together! It’s delicious! The pecan pineapple cheese ball is a popular treat that typically goes fast!

You can easily double or triple the recipe and make several cheese balls for gift-giving, too! A delicious cheese ball is always a welcome and delicious treat for those you love.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More APPETIZER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of delicious appetizers to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Adapted from: “Have Yourself A Homemade Christmas”, page , published 2014 by Time Home Entertainment, Oxmoor House, and Gooseberry Patch

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Pecan Pineapple Cheese Ball

Prep Time

10 mins

Cook Time

0 mins

Inactive Refrigeration Time

2 hrs

Total Time

2 hrs 10 mins

Serve a delicious Pecan Pineapple Cheese Ball with crackers at your next party! This simple appetizer recipe makes TWO yummy cheese balls!

Category: Appetizer/Snack

Cuisine: All Cuisines

Keyword: pecan pineapple cheese ball

Servings: 16 (Yields 2 cheese balls)

Calories Per Serving: 132 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

8 ounces light cream cheese (or regular)-softened
2 cups chopped pecans *DIVIDED USE
8 ounces crushed pineapple (canned) drained well
¼ cup chopped green bell pepper
3 Tablespoons chopped red bell pepper
2 Tablespoons chopped green onion bulb and stem
¾ teaspoon seasoning salt

US Customary - Metric

Instructions

Place cream cheese in a medium mixing bowl. Use electric mixer to beat cream cheese until smooth and fluffy.
Add 1 cup pecans, pineapple, green/red bell peppers, green onions and seasoning salt. Stir until fully combined. Divide mixture into two equal halves while still in the bowl ("eyeball it"). Set aside.
Divide remaining 1 cup of pecans in half. Place ½ cup pecans on a small plate and spread them out. Use hands (slightly messy), to shape cream cheese mixture into a ball. Place cheese ball on top of pecans on the plate. Gently roll cheese ball around until fully covered with pecans. If necessary, gently press pecans into cheese ball, to adhere. Place cheese ball on a large piece of plastic wrap. Repeat process with remaining mixture and pecans.
Wrap each cheese ball in plastic wrap; refrigerate at least 2 hours. Don't skip this step! Refrigeration time allows cream cheese to firm up again, and lets flavors "mingle", for the very best taste!
To serve, remove plastic wrap; place cheese ball on serving platter with assorted crackers. Serve, and enjoy! Wrap/store leftover cheese ball in refrigerator up to 4-5 days.

Nutrition Facts

Pecan Pineapple Cheese Ball

Amount Per Serving (1 (1/16 of total))

Calories 132 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 6g

Cholesterol 8mg3%

Sodium 160mg7%

Potassium 118mg3%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 4g4%

Protein 2g4%

Vitamin A 164IU3%

Vitamin C 6mg7%

Calcium 34mg3%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Nov
2023

Turkey Mulligatawny Soup

categories: Soups

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Leftover turkey? Make Turkey Mulligatawny Soup with turkey, rice, carrots, celery, onion, apple & curry powder. It’s hearty and satisfying!

The first time I tried mulligatawny soup was about 20 years ago. A friend and I were invited to another friends home for lunch, and she served mulligatawny soup to us.

My first reaction was “Mulliga-WHAT?”, because I had never heard of this soup before. When she told me there was a combination of vegetables, meat and green apples in it, truthfully I had my doubts whether it would be something I would enjoy.

However… it was fantastic, and all was well in the soup world. True story! Who knew that a thick soup with VEGETABLES and APPLES in it could taste so good?

Mulliga-WHAT?

In researching more about this soup, I discovered there are many variations and recipes available. I learned mulligatawny soup was fairly common around the end of the 18th century in India, but tended to be more of a spicy, thin broth, which its original name was translated in English to “pepper water”.

Apparently, as the British gained more influence and prevalence over the years in India, their version of this soup began to include meat or mutton, more vegetables, and a creamier consistency. That is why mulligatawny soup is often commonly referred to as an Indian-British soup.

Years later, I found a recipe for a wonderful mulligatawny soup in one of my cookbooks. After making a few changes, it brings back memories of the soup my friend served me. This modified version is the recipe I am sharing today. Here’s how to prepare it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Vegetables

The first thing you will need to do is prep the veggies and fruit. Finely chop 3 ribs of celery and peel and chop a yellow onion.

Peel, and finely chop carrots, then peel, core and finely chop a green Granny Smith apple. These are the veggies (and fruit) that will help to bring flavor and texture to the mulligatawny soup.

Melt 2 Tablespoons of butter (on Medium heat)in a large soup pot, then add the prepared ingredients (celery, onion, carrots and apple).

Cook the veggies (and apple) on Medium heat for 4 minutes, stirring occasionally. The onions should become tender and translucent.

Stir in 2 cloves of minced garlic, and continue to cook for 1 more minute, stirring often so the garlic doesn’t burn.

Prepare The Turkey Mulligatawny Soup

Now it’s time to “build” the soup. Add a Tablespoon of curry powder to the veggies, and stir to combine. Continue to cook, (stirring often) for 1-2 minutes so the spices “bloom and develop” and are integrated into the veggies.

Pour 4 cups of chicken broth into the pan, then add 2½ cups of cooked, shredded turkey. Stir to combine, and turn the heat up to High. Bring the soup up to a simmer (not boiling).

Reduce the heat back down to Medium, and stir in ½ cup of uncooked long grain white rice. Cover the soup pot and cook for 15-20 minutes, or until the rice has become tender (taste it to check).

Final Step Before Serving The Mulligatawny Soup

Once the rice is tender, stir ¾ cup of low-fat sour cream (or plain, unsweetened yogurt) into the soup. Once incorporated, take a bite, then season to taste with salt and pepper.

Turn the heat to Low and let the soup simmer for 7-8 minutes, or until it’s heated through, then the soup is ready to serve.

Serve The Turkey Mulligatawny Soup

Ladle the hot turkey mulligatawny soup into serving bowls, and serve, with a favorite green salad or crusty bread on the side!

The mulligatawny soup is creamy AND chunky, thanks to the sour cream and amount of veggies and turkey. It has wonderful curry flavor, but it is definitely NOT overpowering.

I really hope you enjoy this mouth-watering soup as much as we do! It is savory, full-flavored, and will warm you up on a cold and chilly day!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, have a GREAT day, and may God bless you.

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of fabulous soup recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “Williams Sonoma- Soup Of The Day”, page 286, published by Weldonowen in 2011

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Turkey Mulligatawny Soup

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Leftover turkey? Make Turkey Mulligatawny Soup with turkey, rice, carrots, celery, onion, apple & curry powder. It's hearty and satisfying!

Category: Main Dish, Soup

Cuisine: All Cuisines

Keyword: turkey mulligatawny soup

Servings: 6

Calories Per Serving: 260 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1 medium yellow onion peeled, finely chopped
1 medium Granny Smith apple peeled, cored, finely chopped
3 large celery ribs finely chopped
2 medium carrots peeled, finely chopped
2 cloves garlic minced
1 Tablespoon curry powder
4 cups chicken broth
2½ cups cooked, shredded turkey
½ cup long grain rice (uncooked)
¾ cup low-fat sour cream or plain unsweetened yogurt
salt and black pepper, to taste

US Customary - Metric

Instructions

Melt butter on Medium heat in a large soup pot. Add onion, apple, celery and carrots. Cook for 4 minutes, stirring occasionally, until onions become tender/translucent. Add garlic; cook 1 minute, stirring often so it doesn't burn.
Stir curry powder into the veggies until combined. Cook, stirring often, for 1-2 minutes. Add chicken broth and turkey. Stir to combine ingredients. Turn heat up to High and cook until soup is simmering (not boiling).
Reduce heat to Medium. Stir in uncooked rice. Cover soup pot and cook for 15-20 minutes, or until rice is tender (taste it to check).
Stir sour cream into the soup until incorporated. Take a bite- season to taste with salt and pepper. Turn heat to Low; let soup simmer (do not boil) for 7-8 minutes, or until heated through.
Ladle hot soup into bowls, serve, and enjoy!

Nutrition Facts

Turkey Mulligatawny Soup

Amount Per Serving (1 (1/6 of total))

Calories 260 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 62mg21%

Sodium 722mg31%

Potassium 394mg11%

Carbohydrates 24g8%

Fiber 2g8%

Sugar 6g7%

Protein 17g34%

Vitamin A 3664IU73%

Vitamin C 5mg6%

Calcium 79mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Nov
2023

Cauliflower Broccoli Bacon Salad

categories: Salads, Vegetable Dishes

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Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

If you’re looking for a delicious, fresh and COLORFUL salad to serve for dinner or take to a gathering, may I suggest taking a look at this recipe? I LOVE this salad, and can’t stay out of it when it is here in the house… it is so good!

Honestly, I feel like this cauliflower broccoli bacon salad has just about everything! It is crunchy, sweet and chewy, salty, creamy, and is a fantastic tasting salad that is a CINCH to make!

Here’s how to make the salad.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Bacon

I always cook the bacon first before doing anything else with this recipe. I like to have it cooked, crispy, and ready to go! I’ve used a method for years to cook the bacon fairly quickly, and with minimal mess.

Stack 3 slices of bacon on top of each other, then cut them in small pieces, using kitchen scissors or a sharp knife. Cutting the bacon into smaller pieces before cooking will allow the bacon to cook faster.

Cook the bacon in a medium skillet on medium-high heat until completely cooked through, browned and crispy. Transfer the cooked bacon crumbles to paper towels to absorb excess grease. Set the bacon aside to finish cooling.

Make The Salad Dressing

Making the salad dressing is very EASY! Measure mayonnaise, granulated sugar, red wine vinegar, salt and pepper into a small bowl.

Stir these ingredients together well, until the sugar has dissolved and you have a bowl of creamy salad dressing. Set aside.

Time To Put It All Together!

Now it is time to put all the ingredients together and make this delicious salad! It only takes a minute or two to do this, which is awesome.

Put cauliflower florets, broccoli florets, dried cranberries, chopped red onion, chopped peanuts AND crispy bacon into a large mixing bowl.

TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

Pour the creamy salad dressing over the top, then toss the salad very well, until all the ingredients are combined and coated with the dressing.

Cover the cauliflower broccoli bacon salad with plastic wrap, and keep it in the refrigerator until you’re ready to serve it. You can make the salad up several hours ahead of time if that is more convenient.

NOTE: For best Results I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle.

Serve The Cauliflower Broccoli Bacon Salad

When you’re ready to serve the cauliflower broccoli bacon salad, remove it from the refrigerator. Give the salad another quick toss, then transfer the salad to a pretty serving bowl or platter (if desired).

Serve this cold, crunchy salad with a favorite meat dish, and enjoy the amazing flavors. I’m confident you’re going to like it!

We enjoyed the salad served along with Pan-Seared Creole Salmon, and some steamed white rice. YUM!

The crunch of raw broccoli, cauliflower, peanuts, bacon, and the chewy sweetness of the dried cranberries is wonderful! With the addition of the creamy dressing, this colorful salad is an amazing side dish!

I hope you have the chance to try this salad, and hope you’ll enjoy it like we do! Thanks for stopping by, and please come back soon for more family-friendly recipes.

Take care, may God bless you, and have a GREAT day!

Looking For More SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious salad recipes to explore, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Recipe adapted from: “2010 Christmas with Southern Living” Cookbook, page 148, published in 2010, by Oxmoor House

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Cauliflower Broccoli Bacon Salad

Prep Time

20 mins

Cook Time

0 mins

Total Time

20 mins

Enjoy the flavors of Cauliflower Broccoli Bacon Salad! Crisp veggies, bacon, dried cranberries, red onion and nuts, in a creamy vinaigrette.

Category: Salad, Side Dish

Cuisine: All Cuisines

Keyword: cauliflower broccoli bacon salad

Servings: 5

Calories Per Serving: 231 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

3 slices bacon cooked until very crispy
2 cups cauliflower florets cut into SMALL florets
2 cups broccoli florets cut into SMALL florets
½ cup dried cranberries
¼ cup chopped salted peanuts
1½ Tablespoons chopped red onion

For Salad Dressing:

½ cup light mayonnaise can substitute regular
2 Tablespoons granulated sugar
1 Tablespoon red wine vinegar
¼ teaspoon salt
⅛ teaspoon black pepper

US Customary - Metric

Instructions

Cook bacon in skillet on medium-high until cooked through, browned and crispy. Transfer bacon pieces to paper towels to absorb grease. Set bacon aside to cool.
Stir mayonnaise, sugar, red wine vinegar, salt and pepper in a small bowl until sugar dissolves. Set aside.
Put cauliflower, broccoli, cranberries, red onion, peanuts and bacon in a large mixing bowl. Add salad dressing; toss the salad until all ingredients are combined and coated with dressing.
Cover bowl with plastic wrap, and refrigerate until you're ready to serve. NOTE: I suggest chilling the salad at LEAST 30 minutes or so to give the flavors time to mingle. This also allows veggies time to become well-chilled, for best results.
To serve, remove salad from refrigerator. Give salad a quick toss; transfer salad to a pretty serving bowl or platter (if desired). Serve cold, and enjoy.

Recipe Notes

TIP: When prepping and cutting the cauliflower and broccoli, try to ensure the florets are about the same size (small enough for a bite).

Nutrition Facts

Cauliflower Broccoli Bacon Salad

Amount Per Serving (1 (1/5 of total))

Calories 231 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 3g19%

Trans Fat 0.03g

Polyunsaturated Fat 5g

Monounsaturated Fat 5g

Cholesterol 12mg4%

Sodium 446mg19%

Potassium 337mg10%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 16g18%

Protein 6g12%

Vitamin A 248IU5%

Vitamin C 52mg63%

Calcium 38mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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11
Nov
2023

Chocolate Zucchini Muffins

categories: Breads, Muffins

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Make a dozen yummy chocolate zucchini muffins. They’re easy to make, and filled with chocolate chips and a surprise- shredded zucchini!

I don’t know about you, but I enjoy making muffins to have around for breakfasts or a quick snack. There are so many flavors of muffins and I enjoy testing new recipes to find some “good” ones.

Years ago I began making loaves of double chocolate zucchini bread, and we LOVE it. I had never tried making muffins with that recipe, so I proceeded to do just that!

This past summer, I had a few zucchini left from our little raised bed garden, decided to make chocolate zucchini muffins, and the results were wonderful! Today I am sharing that recipe so you can make these delicious muffins, too! Here’s how to prepare them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Muffin Batter

Beat or whisk eggs, honey, oil, brown sugar and vanilla extract together in a large bowl until combined. These are the “wet ingredients” for the muffin batter. Set the bowl aside.

In a separate bowl, whisk flour, cocoa powder, baking soda, salt and baking powder together until fully combined.

Stir these “dry” ingredients into the bowl containing the “wet ingredients” until fully incorporated into a thick batter.

Add Zucchini And Chocolate Chips

Blot the shredded zucchini REALLY WELL between layers of paper towels to absorb excess moisture. You may need to repeat this a couple times, because there’s lots of moisture in shredded zucchini!

Add the shredded zucchini and chocolate chips to the muffin batter, and stir it well, to combine. This is the batter for the muffins.

Time To Bake The Chocolate Zucchini Muffins!

Preheat oven to 350°F. Put paper muffin liner cups into the wells of a standard sized (12) muffin tin. Give the bottom of each liner a quick shot of non-stick baking spray. NOTE: If you do not have paper liners, lightly grease or spray muffin cups with non-stick baking spray.

Evenly divide the batter between the 12 muffin cups, filling each of them between ½ and ¾ full.

Bake at 350°F. on a middle rack in the oven for 30-35 minutes. Oven temps can vary widely, so I recommend checking them after 30 minutes.

When done, the top of the muffins should be set. Insert a toothpick into the top of a muffin to check for doneness. If it comes out batter-free, the muffins are done.

Let them rest in the pan for 3-4 minutes, then transfer them out of the muffin pan to a wire rack, to finish cooling.

Serve The Chocolate Zucchini Muffins

The chocolate zucchini muffins can be served warm (with butter!) or at room temperature. They are dense and rich in chocolate flavor!

These muffins are perfect for a quick breakfast on the go, a pretty brunch platter, or simply an afternoon snack with cold milk or a hot cup of coffee or tea!

I hope you have the opportunity to make these scrumptious, chocolate zucchini muffins for those you love! Any leftovers can be wrapped well and frozen for another time, too!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, have a GREAT day, and may God bless you!

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy muffin recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: http://www.whatmegansmaking.com/2013/07/double-chocolate-zucchini-bread.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chocolate Zucchini Muffins

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Make a dozen yummy chocolate zucchini muffins. They're easy to make, and filled with chocolate chips and a surprise- shredded zucchini!

Category: Breakfast, Brunch, Snack

Cuisine: All Cuisines

Keyword: chocolate zucchini muffins

Servings: 12

Calories Per Serving: 316 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large eggs
⅓ cup honey
½ cup vegetable oil or other neutral oil
½ cup brown sugar
1 teaspoon vanilla extract
1⅔ cups all purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 cups shredded, unpeeled zucchini blotted well, to remove moisture
1 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350℉. Put paper liner cups into the wells of a standard muffin tin. Give the bottom of each liner a quick shot of non-stick spray. NOTE: If you don't have paper liners, lightly grease or spray muffin cups with non-stick spray.
Beat or whisk eggs, honey, oil, brown sugar and vanilla in a large bowl until combined. Set this bowl of wet ingredients aside.
In a separate bowl, whisk flour, cocoa powder, baking soda, salt and baking powder together until combined. Stir this mixture into the "wet ingredients" until fully incorporated into a thick batter.
Blot shredded zucchini REALLY WELL between layers of paper towels to absorb excess moisture. You may need to repeat this a couple times. Add zucchini and chocolate chips to the batter; stir well, to combine. Evenly divide batter between 12 muffin cups, filling each between ½ and ¾ full.
Bake at 350°F. (on middle oven rack) for 30-35 minutes. Oven temps can vary widely, so I recommend checking them for doneness at 30 minutes. When done, top of the muffins should be set. Insert a toothpick into the top of a muffin to check for doneness. If it comes out batter-free, muffins are done. Remove muffins from oven. Let them rest in the pan 3-4 minutes, then transfer to a wire rack, to finish cooling.
Serve warm or at room temperature, and enjoy!

Nutrition Facts

Chocolate Zucchini Muffins

Amount Per Serving (1 muffin)

Calories 316 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 6g

Monounsaturated Fat 4g

Cholesterol 32mg11%

Sodium 258mg11%

Potassium 240mg7%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 23g26%

Protein 5g10%

Vitamin A 94IU2%

Vitamin C 4mg5%

Calcium 38mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Nov
2023

Pecan-Crusted Chicken (4 ingredients!)

categories: Chicken, Main Dishes

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Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

If you’re like me, sometimes it’s hard to come up with a quick and easy dinner, especially when you’re tired from a long day!

Today I want to share a recipe that solves that problem… and it is absolutely yummy! Pecan-crusted chicken takes only about 10 minutes to “get ready”, then you pop it in the oven for about 18 minutes to bake. That’s it!

I originally found the recipe in one of my old cookbooks, and made a few minor changes to suit our taste, and this is the result. Tender chicken breasts, flavored with a honey mustard glaze, then topped with chopped pecans and baked. Yum!

The recipe makes two servings but can be easily doubled or tripled, to suit your needs. Here’s how to make pecan-crusted chicken.

Scroll Down For A Printable Recipe At The Bottom Of The Page

Make The Honey Dijon Glaze

Making the honey Dijon mustard glaze for the chicken is a cinch! Place 1¾ Tablespoons of honey in a small bowl.

Add 1 Tablespoon of Dijon mustard, then stir well, to fully blend it into the honey. This is the simple glaze for the chicken. Set the bowl aside.

Prepare The Chicken Breasts For Baking

Pat each of the chicken breasts dry between a couple layers of paper towels. Set a cutting board on the kitchen counter.

Lay a large piece of plastic wrap (bigger than the chicken) on the cutting board. Lay one chicken breast at a time in the center of the wrap.

Cover the chicken with a second large piece of plastic wrap and make sure the edges are sealed. Use the flat side of a meat mallet to pound the chicken all over, until it has been flattened to about ½” thick.

Time For the Glaze And Chopped Pecans

After flattening the chicken, place each piece on a baking sheet. Brush the top using HALF the total amount of honey mustard glaze, divided between the two pieces.

Now prepare one chicken breast at a time. Spread HALF the chopped pecans on a dinner plate, then lay one chicken breast, glazed side down, on top of the pecans.

Brush HALF the remaining glaze on the chicken (the side facing up, without pecans). Dredge the chicken in the chopped pecans to adhere them to the glaze.

Place the chicken breast, pecan side UP onto baking sheet. Repeat this process with the other piece of chicken, remaining glaze and pecans.

Bake The Pecan-Crusted Chicken

Place the chicken breasts (pecan side up) on a baking sheet. Press any remaining pecans on the plate into the chicken pieces so they adhere.

Bake the chicken at 350°F. for 16-18 minutes or until safely cooked through to an internal temperature of 165°F.

When done, the chicken should be golden brown on top, and fully cooked through. The chopped pecans on top will be lightly “toasted”, which adds additional flavor and texture!

Serve The Pecan-Crusted Chicken

Use a spatula to transfer the pecan-crusted chicken breasts to individual serving plates. Serve immediately, and enjoy!

The chicken has a wonderful flavor from the honey Dijon glaze and is very tender (thanks to the meat mallet pounding you gave it!).

I hope you enjoy this recipe for pecan-crusted chicken! It really is a super simple, delicious and satisfying main dish I am confident you’ll like.

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a large variety of chicken recipes for you to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: “Southern Living 2009 Annual Recipes” cookbook, page 309, published in 2009 by Oxmoor House, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Pecan-Crusted Chicken

Prep Time

10 mins

Cook Time

18 mins

Total Time

28 mins

Pecan-Crusted Chicken is a delicious entrée, with only 4 ingredients, 10 minutes prep, and in the oven it goes! A perfect dish for busy days!

Category: Main Dish

Cuisine: American

Keyword: pecan-crusted chicken

Servings: 2

Calories Per Serving: 429 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 boneless, skinless chicken breasts (5 ounces each)
1¾ Tablespoons honey
1 Tablespoons Dijon mustard
6 Tablespoons chopped pecans

US Customary - Metric

Instructions

Preheat oven to 350℉. Lightly grease baking dish or baking sheet.
Stir honey and Dijon in a small bowl until combined. Set aside.
Pat chicken dry with paper towels. Lay piece of plastic wrap (bigger than chicken) on a cutting board on kitchen counter. Lay one chicken breast in the center of the wrap. Cover chicken with more plastic wrap; make sure edges are sealed. Use flat side of a meat mallet to pound chicken, until flattened to about ½" thick.
Place each piece on baking sheet. Brush top of each piece with ¼ of the total amount of glaze (reserving the rest). Doing 1 chicken breast at a time, spread HALF the pecans on a plate; lay chicken breast, glazed side down, on top of pecans. Brush top with ¼ more of the remaining glaze (side facing up, w/out pecans). Dredge chicken in pecans to adhere them to the glaze. Place chicken, pecan side UP on baking sheet. Repeat with other piece, remaining glaze and pecans. Press any remaining pecans on plate into chicken, to adhere.
Bake chicken at 350°F. for 16-18 minutes or until golden brown and cooked through, to an internal temperature of 165°F.
Transfer to serving plates using a spatula, and serve immediately. Enjoy!

Nutrition Facts

Pecan-Crusted Chicken

Amount Per Serving (1 chicken breast)

Calories 429 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 7g

Monounsaturated Fat 14g

Cholesterol 91mg30%

Sodium 248mg11%

Potassium 668mg19%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 16g18%

Protein 33g66%

Vitamin A 65IU1%

Vitamin C 2mg2%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Nov
2023

Creamy Pumpkin Coconut Soup

categories: Soups

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Creamy Pumpkin Coconut Soup is a delicious, comforting meal to enjoy on a cold day! This easy to make recipe serves 4 and has great flavor.

Fall is here, and I’ve begun making more soups as our weather is transitioning from the heat of summer to cooler, crisp days! One of the soups we enjoy is creamy pumpkin coconut soup. The recipe is a compilation of other soups I make, using ingredients from several recipes.

This creamy soup is simply seasoned with butter, onions, garlic, curry powder, chicken broth (*see note below), salt and pepper. They’re all pretty basic, but they make this soup wonderful!

NOTE: If you are vegetarian, you can substitute vegetable broth for the chicken broth. It will slightly alter the taste, but will still be delicious!

The soup gets its color and creaminess from a can of coconut milk and 2 cups of pumpkin puree (homemade or canned). Both these items can be found in most grocery stores.

This recipe will yield four servings and is incredibly EASY to prepare in about 20 minutes. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Creamy Pumpkin Coconut Soup

The first thing you will need to do is cook the onions until they are tender. Melt butter on MEDIUM heat in a large saucepan or soup pot.

Add chopped onions to the pot, and cook them for 2-3 minutes, stirring often, until they become tender and translucent.

Stir minced garlic and curry powder into the onions, and cook 2 more minutes, stirring often so the garlic does not burn.

NOTE: I use ¾ tsp. of curry powder when I make this, but if you really, really enjoy curry flavor, add a full teaspoon!

Time For The Pumpkin Puree

Add 2 cups of pumpkin puree (not pie filling!) and 1 cup of chicken broth to the soup pot. Stir until combined, and cook 2 more minutes to blend and heat the ingredients.

Use an immersion blender to thoroughly blend the soup ingredients. Place it right into the soup and blend away!

NOTE: If you do not have access to an immersion blender, you can process these ingredients in a blender. You may have to do this in two batches, however! After blending, pour the soup back into the pot.

Add Creamy Coconut Milk To The Soup

Process the soup until it is lump free and smooth in texture. Add remaining 2 cups of chicken stock, salt and pepper to the soup, and stir, to combine. Continue heating the soup on LOW heat.

Pour one can (13.5 ounces) of coconut milk into the creamy pumpkin coconut soup. TIP: Open the can of coconut milk and stir it (in the can) until smooth, before adding it to the soup.

Serve The Creamy Pumpkin Coconut Soup

Stir well to combine, and continue cooking the soup on LOW heat until it is fully heated through. Once it’s heated through, the creamy pumpkin coconut soup is ready to be served.

To serve, ladle the hot soup into four serving bowls. Garnish each serving with a sprinkle of curry powder and parsley, if desired (optional).

Serve this delicious, hot soup with large slices of garlic bread or crusty bread of your choice. Enjoy this flavorful soup!

I hope you have the opportunity to make this creamy soup for yourself and those you love. It’s a delicious, comforting soup, and I really hope you enjoy it!

Thanks for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful soup recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Pumpkin Coconut Soup

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Creamy Pumpkin Coconut Soup is a delicious, comforting meal to enjoy on a cold day! This easy to make recipe serves 4 and has great flavor.

Category: Main Dish, Soup

Cuisine: All Cuisines

Keyword: creamy pumpkin coconut soup

Servings: 4

Calories Per Serving: 334 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
¾ medium yellow onion finely chopped
¾ teaspoon curry powder
1 teaspoon minced garlic
2 cups pumpkin puree NOT pie filling
3 cups chicken broth *DIVIDED USE
13.5 ounces coconut milk (canned) stir in can before adding
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons fresh chopped parsley** **optional (for garnish)

US Customary - Metric

Instructions

Melt butter on MEDIUM heat in a large saucepan or soup pot. Add onions; cook them 2-3 minutes, stirring often, until they become tender and translucent.
Stir garlic and curry powder into the onions. Cook 2 more minutes, stirring often.
Add pumpkin puree and 1 cup chicken broth. Stir and cook 2 minutes (on MEDIUM) until blended and heated. Use an immersion blender to puree the soup. Process soup until it is lump free/smooth in texture. NOTE: No immersion blender? Process in a blender in batches. After blending, pour puree back into the pot.
Add remaining 2 cups chicken broth, salt and pepper to soup; stir, to combine. Continue heating soup on LOW. Open coconut milk; stir it (in the can) until smooth. Pour it into the soup; stir until combined. Cook on LOW until heated through.
Taste soup. Add more salt/pepper, if desired. Ladle hot soup into 4 bowls. Garnish each serving with parsley, if desired (optional). Serve, and enjoy!

Nutrition Facts

Creamy Pumpkin Coconut Soup

Amount Per Serving (1 (1/4 of total))

Calories 334 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 24g150%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 19mg6%

Sodium 1012mg44%

Potassium 588mg17%

Carbohydrates 18g6%

Fiber 6g25%

Sugar 9g10%

Protein 5g10%

Vitamin A 19416IU388%

Vitamin C 12mg15%

Calcium 67mg7%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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30
Oct
2023

Little Pecan Pies For Two

categories: Desserts, Pies/Tarts

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Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don’t mind calories)!

Do you love pecan pie, but don’t need to have an ENTIRE PIE sitting around the house, tempting you every single day until it’s gone?

Perhaps you’re single or are a couple, and don’t want a whole pie, but just crave a little taste of delicious pecan pie? These little pecan pies for two might be the recipe you’re looking for!

My husband and I enjoy them, because we can split a small one for a nice dessert. That way we don’t eat enough pecan pie to induce a sugar coma (ha ha), but have enough to satisfy both of us.

Growing up I did not like pecan pie, because it is so rich and decadently sweet. It just so happens I’m married to a guy that LOVES pecan pie, so occasionally I make them now, to make him happy (especially at Thanksgiving). I have now grown to actually enjoy them. Who knew?

Here’s how to make these cute little pecan pies.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Dough For The Crust

Stir together all purpose flour and salt in a large mixing bowl. Use a hand held pastry blender to cut in vegetable shortening until the dough is crumbly and the shortening is reduced to the size of peas.

Gradually add 4 teaspoons of very cold water into the dough, mixing by hand as you add it, until you can shape the dough into a cohesive ball with your hands.

Have a food processor? If you have access to a food processor, it will take a little less time for this step. Pulse flour, salt and shortening together until “pea-sized”, then allow COLD water to drizzle in while pulsing, until mixture comes together in a ball.

Tightly wrap the dough ball and refrigerate it for 30 minutes. While the dough chills, make the pie filling.

Make The Pie Filling

It is really easy to make the filling for these little pies. Place one egg, corn syrup, brown sugar, and vanilla extract in a medium-sized mixing bowl.

Use a fork and mix these ingredients very well, until they’re fully combined. This is the filling for the little pecan pies for two. You will add the pecans (separately) later.

Using Miniature Tart Pans

For this recipe I typically use two, 4½” tart pans with a removable bottom, which I’ve shown below. After baking and cooling, the bottom metal plate can be pressed up from the bottom, separating the tart from the pan for serving.

You can also use two miniature pie pans (same approximate size) to make this recipe. I’ve done both, but typically use the tart pans as my first choice.

Time To Make The Pie Crusts

Remove the chilled pie crust dough from the refrigerator. Divide the dough in half, then roll each piece into a 6″ circle on a lightly floured surface.

Place the pastry dough into two 4½” tart pans or into two miniature pie pans about the same size. Patch any tears in the crust.

If using a tart pan, trim the edges of the dough to fit the top rim of the pan, and press the dough lightly into the crimped edges. If using a miniature pie pan, crimp the top edges, to form the crust.

Fill And Bake The Miniature Pies

Divide the pecan halves on the bottom of each pie crust, covering as much of the bottom crust as possible.

Carefully pour (or spoon) the pie filling over the pecans and into the pie crust, until it’s almost to the top. The pecans will rise in the pan as the filling is added. NOTE: You might have a small amount of pie filling left over.

Cool, Then Serve The Little Pecan Pies For Two

Place the pies on a large baking sheet, and place them into a preheated 375°F. oven, being careful to not spill the filling!

Bake for 35-40 minutes or until a knife inserted into the top comes out clean. The little pies should be nicely browned on the top, and the crust should have very slightly pulled away from the edges.

Cool the little pecan pies for two on a wire rack for at least 15 minutes before removing them out of the tart pans (if using).

Top each of the pies with whipped cream (optional, but yummy!), and serve. Pecan pies are very sweet and rich tasting, so my husband and I typically split one between the two of us. A little bit goes far!

If you want YOUR OWN little bitty pecan pie (and the calories that go with it), then by ALL MEANS… dig in! I know you’ll enjoy every single bite!

I hope you have the opportunity to make these cute little dessert pies, and am confident you’ll enjoy them. They’re delicious!

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

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Original recipe source: “Taste of Home” magazine, Feb,/Mar 2001 issue, page 11, published by Reiman Publications.

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Little Pecan Pies For Two

Prep Time

35 mins

Cook Time

35 mins

Total Time

1 hr 10 mins

Little Pecan Pies For Two are a delicious, rich-tasting dessert! Each mini pie can serve 2 people, or 1 person (if you don't mind calories)!

Category: Dessert

Cuisine: American

Keyword: little pecan pies for two

Servings: 4 (½ a mini pie per serving)

Calories Per Serving: 311 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Crust:

½ cup all purpose flour
⅛ teaspoon salt
3 Tablespoons vegetable shortening
4 teaspoons very cold water

For Filling:

1 large egg
⅓ cup packed dark brown sugar
⅓ cup light corn syrup
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Stir flour and salt in medium bowl. Cut in shortening with pastry blender or two forks until shortening is reduced to the size of peas. Slowly add cold water into dough, mixing by hand as it's added, until you can shape dough into a ball. Have a food processor? Pulse flour, salt and shortening until "pea-sized", drizzle COLD water in while pulsing, until mixture comes together in a ball. Wrap dough ball; refrigerate 30 minutes. While chilling, make pie filling and preheat oven to 375℉.
Place egg, corn syrup, brown sugar, and vanilla in a mixing bowl. Use a fork to fully combine these ingredients. Set aside.
Remove chilled dough from refrigerator. Divide in half; roll each piece into a 6" circle on lightly floured surface. Transfer dough into tart pans or miniature pie pans. Patch any tears in the dough. If using tart pan, trim dough even with top rim of the pan. Press dough lightly into the crimped edges. If using mini pie pan, scallop edges, to form a crust.
Divide pecan halves into pans, covering bottom as much as possible. Carefully pour (or spoon) pie filling over pecans (almost to the top of the pie crust).
Carefully place pies on baking sheet and into a 375°F. oven (don't spill the filling). Bake for 35-40 minutes or until knife inserted into the top comes out clean. Pies should be browned on top, and crust should be slightly pulled away from edges. Cool on a wire rack for 15 minutes before removing them from the tart pans.
Top pies with whipped cream (optional, but yummy), and serve. Enjoy!

Nutrition Facts

Little Pecan Pies For Two

Amount Per Serving (1 ½ of a mini pie)

Calories 311 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 4g

Cholesterol 47mg16%

Sodium 114mg5%

Potassium 59mg2%

Carbohydrates 52g17%

Fiber 0.4g2%

Sugar 40g44%

Protein 3g6%

Vitamin A 68IU1%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!